OYSTER MIGNONETTE
FINGER LIME OYSTER MIGNONETTE
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INGREDIENTS
- 12 fresh oysters, shucked
- 2 tablespoons champagne vinegar
- 2 tablespoons champagne
- 2 tablespoons fresh basil, finely chopped
- Salt and black pepper, to taste
- Finger limes for garnish
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METHOD
1. Make the Mignonette Base
- In a mixing bowl, combine champagne vinegar, champagne, and finely chopped fresh basil.
2. Season with Salt and Pepper
- Season the mignonette with salt and black pepper to taste. Start with a pinch of salt and adjust according to your preference.
3. Let it Meld
- Allow the finger lime mignonette sauce to sit for at least 15-20 minutes to let the flavors meld together.
4. Prepare Oysters
- Arrange the freshly shucked oysters on a serving platter.
5. Spoon Mignonette
- Spoon a small amount of the finger lime mignonette over each oyster.
6. Garnish with Finger Limes
- Cut the finger limes in half and gently squeeze out the pearls. Garnish each oyster with a few finger lime pearls for a burst of citrus.
7. Serve
- Serve the Oyster Mignonette with Finger Limes immediately, allowing the flavors to enhance the briny taste of the oysters.
BLOOD ORANGE OYSTER MIGNONETTE
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INGREDIENTS
- 12 fresh oysters, shucked and on the half shell
- 1 blood orange, zest, and juice
- 2 tablespoons champagne vinegar
- 2 tablespoons champagne
- 2 tablespoons fresh basil, finely chopped
- Salt and black pepper, to taste
-
METHOD
1. Prepare the Blood Orange
- Zest the blood orange and set aside. Cut the blood orange in half and squeeze the juice into a bowl.
2. Make the Mignonette Base
- In a mixing bowl, combine the blood orange zest, blood orange juice, champagne vinegar, and champagne.
3. Add Fresh Basil
- Stir in the finely chopped fresh basil into the mignonette mixture. Basil adds a delightful herbaceous note.
4. Season with Salt and Pepper
- Season the mignonette with salt and black pepper to taste. Start with a pinch of salt and adjust according to your preference.
5. Let it Meld
- Allow the blood orange mignonette sauce to sit for at least 15-20 minutes to let the flavors meld together.
6. Prepare Oysters
- Arrange the freshly shucked oysters on a serving platter.
7. Spoon Mignonette
- Spoon a small amount of the blood orange mignonette over each oyster.
8. Serve
- Serve the Oyster Mignonette with Blood Orange immediately, allowing the flavors to enhance the briny taste of the oysters.
- Zest the blood orange and set aside. Cut the blood orange in half and squeeze the juice into a bowl.
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